Strawberry Shortcake Cupcakes
These Strawberry Shortcake Cupcakes feature moist vanilla cupcakes filled with glossy jam-tossed strawberries and topped with stabilized whipped cream frosting. They’re handheld, bakery-style treats perfect for summer parties and celebrations.
Equipment
- Muffin Pan
- Cupcake Liners
- Stand Mixer or Hand Mixer
- Mixing bowls
- Piping bag and tip
Ingredients
- 2 1/2 cups all-purpose flour
- 3 tsp baking powder
- 1/2 tsp salt
- 1 3/4 cups granulated sugar
- 1/2 cup vegetable or canola oil
- 2 large eggs
- 2 large egg whites
- 2 tsp vanilla extract
- 1/2 tsp almond extract
- 2/3 cup sour cream
- 3/4 cup milk
- 2 1/2 cups finely diced strawberries, divided
- 2 1/2 tbsp strawberry jam, divided
- 8 oz cream cheese, slightly cool
- 1 cup powdered sugar
- 3/4 tsp vanilla extract
- 2 1/4 cups heavy whipping cream, cold
Instructions
- Preheat oven to 350°F. Whisk flour, baking powder, and salt. Beat sugar, oil, eggs, egg whites, vanilla, and almond extract until combined. Mix in sour cream. Alternate adding dry ingredients and milk, beginning and ending with flour. Fill liners 3/4 full and bake 18–20 minutes. Cool completely.
- Combine 1 1/2 cups diced strawberries with 1 1/2 tablespoons jam for filling. In a separate bowl, mix remaining strawberries with remaining jam for topping.
- Beat cream cheese and powdered sugar until smooth. Slowly add heavy cream and vanilla, then whip on high until stiff, pipeable peaks form.
- Cut a small cone from the center of each cupcake. Fill with strawberry mixture and replace cake tops.
- Pipe frosting onto cupcakes and spoon strawberry topping over each just before serving.
Notes
Tossing the strawberries with jam enhances their sweetness and shine, even when berries are slightly out of season.